Ginger can be used in many things for many reasons: As a spice in a dish for some kick, as a delicious addition to a dessert or even when you aren’t feeling your best, a little ginger chew or ginger tea might calm an upset stomach.
During the holiday season, we could all use a little ginger and I’m going to show you a couple of great ways to make ginger treats to share.
Do your co-workers make you smile daily? Do they inspire you or make you laugh so hard that you cry? Maybe those are just mine….regardless, your co-workers spend more time with you than your family so why not thank them with a mason jar full of homemade granola and a cup of Stonyfield Yogurt? (Wrap a little twine around the jar so you can write a note!)
4 cups old-fashioned rolled oats (We like to use Bob’s Red Mill Organic Old Fashioned Oats)
1 ½ cups raw pecans or walnuts
1 tsp. sea salt
½ tsp. cinnamon
½ tsp. ground ginger
½ cup melted coconut oil or olive oil
1/3 cup maple syrup
¼ cup molasses
¾ tsp. vanilla extract
½ cup coconut flakes
1/3 cup dried cranberries (chopped)
1/3 cup candied ginger (chopped)
Preheat oven to 350 degrees and put parchment paper on a cookie sheet. Mix together oats, nuts, salt, cinnamon, ginger. Then stir in oil, maple syrup, molasses and vanilla. Spread mixture on top of parchment paper and cook for 20 minutes. Sprinkle coconut flakes evenly over granola and toss around. Return to oven for 10 minutes. While the granola is cooking chop the cranberries and candied ginger. Remove granola and stir in cranberries and ginger. Let cool and enjoy! Yields 6 cups of granola.
This recipe was adapted from Kate at Cookie & Kate.
Ginger-Kale Holiday Detox Smoothie
Holidays can be stressful, on your mind and your body. What better way to ease both than with a smoothie? You could make one for breakfast or for New Year’s Day morning when you might need an extra boost.
1 ripe banana, peeled and frozen
½ cup frozen blueberries
2 cups kale leaves
2 tsp. ginger, peeled and grated
1 cup Stonyfield Milk
1 cup Stonyfield Low Fat Plain Yogurt
1 tbsp. chia seeds
1/8 tsp. cinnamon
2 tsp. raw honey
Blend all ingredients together until smooth and enjoy!
This recipe was adapted from Julia at Oh My Veggies!
Stonyfield Gingerbread Tea Loaf
Here’s a scenario: You live in a neighborhood full of lovely people who watch your house while you’re gone, make sure your kids are picked up from school when an unexpected event occurs, or even just lend you the occasional cup of sugar. Let’s make those neighbors some delicious gingerbread loaves.
Don’t let all these ingredients intimidate you. Two bowls. Dry ingredients in one and wet ingredients in the other. Let’s cook some happiness.
1 2/3 cups all-purpose flour (We like to use King Arthur Organic All Purpose Flour)
1 tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch star anise
1 pinch ground black pepper
6 tbsps. crystallized ginger (chopped and divided – only 3 tbsps. are going into the mixture)
½ cup unsalted butter
½ cup brown sugar
½ cup sugar
2 large eggs
1 tbsp. vanilla extract
3 tbsps. fresh ginger (minced)
½ cup Stonyfield Milk
2 tbsps. Stonyfield Organic Nonfat French Vanilla Yogurt
Preheat oven to 350 degrees. Prepare a loaf pan (two small loaf pans or one 8 ½ by 4 ½-inch loaf pan) with baking spray. Dust the bottom and sides of the pan with brown sugar to have a thin coating. Combine all dry ingredients (flour, pepper, cloves, nutmeg, star anise, cinnamon, baking soda and salt) and then add in 3 tbsps. of chopped crystallized ginger. Beat together the butter, brown sugar, granulated sugar and then beat in the eggs one at a time. Add in vanilla and fresh ginger. Fold in half the dry mixture with the milk and yogurt. Add in the other half and mix well. Pour batter into loaf pan(s) and top with remaining crystallized ginger, pressing it into the batter lightly. Bake for 50 minutes or until toothpick comes out clean. Let cool, and serve warm, or with a dusting of powdered sugar.
This recipe was adapted from Ellens Gingerbread Tea Loaf on Food.com